Delia's magazine #1

DELIA’SMAGAZINE

Follow us onFacebook/Delia’s Bakery

Primrose Bakery

Florentine Cupcakes & Cookies

A whole sweet univer-se in Barcelona

From delicacy to delightInterview with Martha Swift, from the:

The Revolution of the new Apron has arrived

Interview with Maica Malavé

Los Delantales

ISSUE #1 September - November 2012

deliasbakery.wordpress.com

TM

10 | The Revolution of the new Apron has arrived

LOS DELANTALES

6 | Smoothies

2 | DELIA’S MAGAZINE

8 | El Rincón de Bea INTERVIEW WITH BEA ROQUE

22 | HalloweenPUSH-UP POPS FROM DELIA’S BAKERY

14 | A prestigious Atelier in Sitges

CAKES HAUTE COUTURE

36 | Sweet 180º INTERVIEW WITH GUILLERMO PASCUAL

CONTENTS

RECIPES

CONTENTS

DELIA’S MAGAZINE | 3

34 | From learning to master a good decorative technique

SWEETAMBS

42 | Primrose BakeryINTERVIEW WITH MARTHA SWIFT

38 | Ten roses for herGUMPASTE ROSES TUTORIAL FROM DELIA’S BAKERY

36 | Sweet 180º INTERVIEW WITH GUILLERMO PASCUAL

26 | A whole sweet universe in BarcelonaFLORENTINE CUPCAKES & COOKIES

SUMARIO

Hope you enjoy readingand also cooking with us

CONTENTS

37 | FAQs


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FIND US:

ABOUT US

WE WANT TO THANK:

DELIA’S MAGAZINE

Everything started with the creation of the blog na-med Delia’s Bakery where we decided to sare some of our recipes and basic techniques but we quickly reali-zed we had to make something different. Delia’s Ma-gazine is born from the desire of making something new: an international online magazine filled with lots of interviews, recipes and tutorials. In this project, ca-rried out by the team of Delia’s which is formed by Irina Bautista and Xavier Viñals, we take care of con-tacting bakers from any part of the world but also we want to show you new techniques developed in Delia’s Bakery. All began with our blog, but we decided to dis-tribute the cooking in a different way. And we decided to dedicate each season of the year one different issue.

Delia

’s Bak

ery,

Xavi

er V

iñals

Delia’s Magazine, Irina Bautista

NOSOTROS


COLLABORATORSABOUT US

amber spiegel, Is the creator of sweetambs a blog dedicated to all kinds of decorated cookies where she shares tips, recipes and tutorials.

Sebastian Borgogno, cofounder of florentine cupcakes & cookies.. public relations, with vast experience with catering companies.

PATRICIA ARRIBÁLZAGA, renowned argentin cake designer formed in france and in the u.s., founder of cakes haute couture.

Maria Elisa Calcagno, cofounder of florentine cupcakes & cookies.

ANNA CRISTINA RUBIO, cofounder of sweet 180º.

GUILLERMO PASCUAL, cofounder of sweet 180º.

MARTHA SWIFT, cofounder of the primrose bakery.

MAICA MALAVÉ, founder of los delantales.

BEA ROQUE, creator of el rincón de bea.

WE WANT TO THANK:

RECIPE


INGREDIENTS

SmoothiesMany years have passed since the first smoothies ap-peared in the culinary world and were presented as sophisticated shakes compared to the ones that were al-ready famous. The name smoothie is related to the tex-ture of this kind of milkshake, light and creamy. The smoothies became popular in 1960 when there was a resurgence of macrobiotic vegetarianism in the U.S. But those shakes differed significantly from what is nowa-days known as a smoothie, since then were not made with ice cream or yogurt but with fruit, fruit juice and ice. It was in the 2000s when the smoothies started to be seen as sophisticated beverages recognized for their many health benefits. You can find the recipe for these smoothies and for many milkshakes in the book: 500 juices and smoothies by Christine Watson.

RECIPE

banana and raspberry smoothie

This one is a very rich and healthy smoothie that has become a classic due to the perfect complementation of the flavors of banana and raspberry.

· 1 banana, peeled and cut into 4 pieces· 150g of raspberries, hulled· 120 ml of plain yogurt· 60ml of milk

Enter all ingredients into a blender. Whisk for 1 minu-te or until the mixture is smooth. Serve the smoothie and enjoy!

white chocolate and caramel smoothie

This is a very refreshing smoothie for those warmer evenings. The combination of white chocolate with caramel is spectacular but we can change the flavor by substituting caramel by a teaspoon of vanilla extract.

· 300ml of white chocolate ice cream· 1 tablespoon caramel· 3 tablespoons milk

Enter all ingredients in blender and beat for 1 minute. Pour the smoothie into a glass and it’s ready to drink.


SMOOTHIES

Delia’s Magazine: Where does your interest in baking came from? How do you define your passion for baking?

Bea: To be honest I have never felt any interest in baking, but my interest began just over five years when I bought a KitchenAid for my experiments. The subject fascinated me so much that I have not stopped since then and I am still investiga-ting and testing flavors.


“One of my favorites books I used when I star-ted with my passion for baking was the Essentials of Baking by Williams Sonoma, since I found the-re concrete answers and clear explanations that

had never found in another book.”Bea

Her passion for baking can be seen in her blog.For those who are used to search different recipes on the net she needs no introduction, as in the recent years she has made thousands of followers on her social networks and website. Bea, the creator of the blog “El Rincón de Bea”, is undoubtedly one of the benchmarks for pastry lovers who dream to ride a nice bakery someday. Her love for cooking has been going through different stages throughout her life, such as the one focused on making breads and muffins or when she did her best to learn how to make beautiful cupcakes, Bund cakes or decorated cookies; which nowadays seems to be her choice. Our star of the interview of the month has opened the doors of hers kitchen giving us an exclusively interview for Delia’s Magazine about her great passion.

DM: How do you think that has been received the American phe-nomenon in Spain? Do you think that foreign pastries are more at-tractive that the ones in Spain, which has caught people’s eyes?

Bea: I think this phenomenon has been received in equal parts, both with great acceptance by some and with some reluctan-ce by others. We are tired of the same cooking and the same des-

serts: donuts, “tocinillos”, “huesos de santo”,… same flavors, same smells, ultimately routine can also reach our eating habits. I think, for some time, we all have some kind of “hunger” for something new to change the routine and the Inter-net has opened a large window that makes us accessible to all these developments, and in this case the American pastry is very interesting and attractive.

IRINA BAUTISTA | TENERIFE

DM: How many cookbooks do you have? Would you recommend any special book those who are new to the world of pastry?

Bea: The other day while I was reorganizing I counted them and specifically had 129 cookbooks. Since then I have a couple more on the way and no doubt the co-llection will continue to grow. An average of 95% of my books are in English.

DM: What is the biggest challen-ge in the kitchen you have faced?

Bea: Actually every recipe I make is a challenge in itself. I can talk about the first cookies decora-ted with icing, the first bundt cake, the first layer cake or about the first buttercream. All have been diffe-rent challenges at different stages of my life.

DM: Do you have any memories about a favorite cake as a kid?

Bea: When I was little I did not eat anything, and what I remember is that I ate lots of chocolate palms.

DM: Which are your secret or essential gadgets you use to make your desserts?

Bea: Without hesitation my Kit-chenAid, because as I said abo-ve without this robot I would not have started my passion for baking, I also use a good scale to weigh in-gredients and a good thermometer to measure the temperature of the oven.

DM: What is the most important thing you have learned over the years in the kitchen? What is con-sidered your favorite dessert?

Bea: This may sound like quite trite and I have learned that the kitchen must have patience, a vir-tue that I have when I am alone in the kitchen. As for my weakness, I am extremely fond of Angel food cakes, is like eating a piece of a cloud.

DM: Do you consider that your creations are similar to the sophis-ticated French or more equal to the American ones, more creative? Bea: With no doubt I am saying that my creations have a great ins-piration on American desserts, as it is a mixture of all the cultures that went there and settled there.

DM: We see on your page that

you do not make cookies or cakes covered with fondant, is there any reason why this is so?

Bea: I do have a recipe for cake with fondant, but the low number is not due to any particular rea-son, but to the lack of time I have to make these cakes, which are so laborious and delicate.

DM: Do you change or adapt your desserts depending on season of the year? If so, tell us some of the desserts you normally do in sum-mer.

Bea: While trying to adapt the ingredients to the season of the year, summer is not one of the da-tes on which most usually do des-sert, maybe some ice cream or sor-bet, always something with fruit.

DM: Is there a goal that has been proposed to “El Rincón de Bea”? What is the next goal to achieve?

Bea: I never got goals when I started the blog. It’s just a hobby that fills me and makes me learn. If there is something I like to do is finish writing a book and due to the lack of time I am not able to finish. My purpose is to finish it by the end of the year.

“Three words that could defi-ne El Rincón de Bea are enthu-

siasm, passion and sugar!”

Bea Roque


For many years the apron has been seen as a simple pledge lacking any luxury or detail but today the scenario has completely changed thanks to “Los Delantales”. Their designs have become a fashion icon for women who like to feel pretty in the kitchen. This reality has been possible thanks to the work of Maica Malavé, de-signer of the brand, bringing to the XXI century a fashion that seemed to have been forgotten in the 40’s. Maica Malavé’s creations can be found in the store with showroom in Madrid waiting to be worn by different women highlighting its most flirty and feminine side. To know some of her secrets have contact directly with Maica Malavé who has explained us the day by day of the brand that is becoming increasingly recog-nized by more people.

XAVIER VIÑALS ; IRINA BAUTISTA| MADRID

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The Revolution of the new Apron has arrived

Interview with Maica Malavé

LOS DELANTALES


LOS DELANTALES

LOS DELANTALES™

LOS DELANTALES™

LOS DELANTALES

Los Delantales

www.losdelantales.com

A dream to fulfill and a fabu-lous idea

Make a retro-chic apron is not so-mething that arises from the over-night and many women, including Maica, did not like how the typical apron fit them due to they are of-ten large and unfeminine. So, the founder of “Los Delantales” had one aim: to create a feminine apron that could show off in front of your guests. But Maica Malavé has achie-ved something more and has placed the apron in a luxury position, both in quality and in design.

The dream of owning her own business and her creative capaci-ty made possible the beginning of her project in the early 2008 when she started to present the designs to different stores and slowly she was starting to be known by some people. Maica says that now, with the importance of the creative pas-try is all much easier since there is much more demand.

The design and manufacture

“Thinking about fashion and not in clothes to work”, that’s the key to her magnificent de-signs as Maica Malavé explains. The consortium between a good manufacture and a high quali-ty materials allow her aprons to fit snugly to the body and make you feel good wearing them. Although it has started to beco-me a recognized brand in Spain, the productions are small, a fact that prevents them from editing their own cloth but Maica states that “hopefully in a not too dis-tant future we’ll use exclusive fa-brics of our firm”.

No one better than “Los De-lantales” know that experience is acquired with work and per-fected over time. Her first co-llection took long until they got what they wanted, models for all tastes and all sizes, now prepa-ring a new collection takes them relatively short time and the ins-piration comes mostly from what their clients look for.

“Little Rocío” Collection. All items in this collection have a spring inspiration with lots of flowers perfectly combined with green and violet. Without any doubt it is a safe bet for those women wanting to give to their kitchen lots of vitality with their presence. Adding the sleeves and the hat of the collection, you can complete the apron and look fan-tastic. And we must not forget that good Chefs are those who are not as clean as a water stain due to they experiment with all kinds of ingredients, so, and be-cause we all like to look pretty, “Los Delantales” is a safe bet.

LITTLE

ROCÍO


LOS DELANTALES

When designing we think in fas-hion and not-to-work clothes so

the manufacture and the materials must have a top quality.

“MAICA MALAVÉ

Anyone who thinks that what are only going to find aprons in “Los Delantales” is everything but right. Maica Malavé’s team surprised us with hats and slee-ves with the same design, away from everything related to the kitchen.

Many of her clients say the hat is really useful when cooking and so are the sleeves. All these ele-ments complete the figure of the apron designed for long without them. It is essential to use the cooking hat when we are in the kitchen. No more stains on the

sleeves of the sweater with the sleeves of the apron set, no more excuses for those little accidents which make us lose so much time in the kitchen.

“In the Garden” Collection. The mixture of bottle green co-lors combined with pale pink and white flowers contrast presented by this collection, makes you feel ready to take to receive your guests. Moreover, the model fits perfectly Dress your waist so that you will not hesitate to put it on any occasion.

“Black de Jouy” Collection. These aprons are among all the most demanded by clients of “Los Delantales”. Perhaps it is one of the most popular models due to its elegant combination of black and white which makes it look very sophisticated and sui-table for all occasions.

Available in all apron designs (delantes), we can find different models of apron: baby, vintage or dress, to fit each of our styles. Moreover, the sleeves and the cooking hats are also available in each of the designs.

IN T

HE

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RDENThe styling keeps the essence

of each of the garments that “Los Delantales” make, but there is one thing they all have in com-mon: they all keep an ancient tradition in its use, the guild connoisseurs know. “Surely we all remember our grandmothers or the lady of the grocery store with an apron, and were concei-ved not do their job without it,” says Maica Malavé. Currently for aprons, this piece to our cu-linary work, is much more than a garment, is part of your image, the image we give our diners and guests.

CAKES HAUTE COUTURE

According to Patricia Arribál-zaga the success of her career is due to not only to the gourmet flavors developed especially for cakes decorated but also in the in-terpretation of the client’s wishes regarding the issues they want to reflect on cakes, cupcakes or coo-kies making exclusive designs.

While the trajectory of the sugarcraft phenomenon here in Spain is short it has attrac-ted great interest in people and has made an incredible progress. This phenomenon has its orig-ins in the United Kingdom and has travelled to the United States settling there until nowadays.

CAKES HAUTE COUTURE

Among the streets of the summer city of Sitges you can find the prestigious Cake De-sign Atelier Cakes Haute Couture, born in 2002, founded by the renowned cake designer Patricia Arribálzaga. From then until now in her workshop she has developed all kinds of cakes and pastries with lots of glamor and creativity which surely can caught anybody’s eyes. The Atelier Cakes Haute Couture offers an excellent education in Sugarcraft with an important international projection, since it has formed students from around the world. The image that is wanted to be given through all her creations borns from the consortium between pastry and high fashion.

The limit of cake decoration is found

in the creativity of the people and the style

that each of them wants to develop with

the client’s wishesPATRICIA ARRIBÁLZAGA

Patricia Arribálzaga explains that her interest in baking star-ted at a young age and was able to explore different pastries and sweet thanks to the variety of ori-gins of his family. The amount of creativity that her work requires has been achieved by the com-bination of her studies in Fine Arts with the professional pastry. Each of her products is an edible piece of art, not forgetting the importance of taste, which in her opinion “represents 80% of the excellence of artistic confection.” When you have achieved a pri-vileged position, it is interesting to analyze the path that you have followed trying to find out where lies the success of your career.

“


XAVIER VIÑALS ; IRINA BAUTISTA| SITGES

CAKES HAUTE COUTURE

A prestigious Atelier in Sitges

Although anyone can introdu-ce itself in this world following books at home, Patricia Arribál-zaga recommends placing your-self first in front of a good book, which not necessarily means it to be advanced, and learn how to make a perfect cake to decorate it then, or getting tasty cookies and then moving to the decoration. For those wanting to learn more advanced techniques or being more professional, her advice is to attend schools or professio-nals who have vast experience in baking and with extensive expe-rience and reputation in the te-chniques of decoration.

A close view to the creative process

The product depends on the process. If we were speaking of wine, we could distinguish the quality of the product depending on where it has been developed. This point is very important to some companies that make pas-try or cake design.

In Haute Couture Cakes, the process starts with the idea that the client has and different pro-posals are made so they can deve-lop a unique and surprising pro-duct. From this point, the secret is in making a good cake without an excess of sugar, with a sponge texture and flavored using natu-ral ingredients. Once the cake is baked decorating it is something that depends on the decorator that is guided by its training and personal style.

The English pastry is charac-terized by its elegancy and pre-sentation, while the French could stand out for its sophistication and the one from the United Sta-tes is recognized by its creativity. Patricia Arribálzaga admits that her style from the point of view of taste is influenced by France since as baker she has been spe-cialized in French pastry, and as

for the decoration she has always followed her intuition and has given to her products her own style.

The taste of the pro-duct is as important

as the decoration of it as both elements are equally important to achieve excellence.

PATRICIA ARRIBÁLZAGA

“

Haute Couture LaceBecause of its impact and re-

cognition at an international le-vel, this design was the cover of the British magazine “Wedding Cakes, A design source.” Its de-sign, tells the founder of Cakes

Haute Couture, it took nearly a week of work. Knowing how to make cakes with different floors is not an easy technique and re-quires lots of practice specially if talking of big cakes as this one. Another thing that often draw attention is the color of the cake and the perfection of the white that covers it. To work with white fondant also needs lots of practi-ce but the most important thing is to wear white cotton clothing and to work on a very clean sur-face. In the cake decorating cour-ses and in the ones dealing with wedding cakes that can be made Cakes Haute Couture, Patricia Arribálzaga teaches all the te-chniques to get the best results in fondant-covered cake so that the surface does not present a wrinkled appearance or less sta-ble and always look perfect.

CAKES HAUTE COUTURE


MARCELO AQUILIO| MAYA HANSEN

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CAKES HAUTE COUTURE

HAUTE COUTURELACE


CAKES HAUTE COUTURE

TIFFANY & CO.18 | DELIA’S MAGAZINE

Many times, a question that strikes into our heads when de-corating with fondant in your Atelier or at home is the thick-ness the coat must have to obtain a perfect and not to cloying cake. The argentinean cake designer tells us that we must first make a good ganaching coat or a mar-zipan coat, and then we should cover it with a fondant coat of 6 mm.

About the CoursesCakes Hautre Couture offers

courses that are aimed at both amateurs and those who already have experience and professio-nals who want to hone their tech-niques. The school has been ma-king courses for seven years and she has trained students from all around the world who travel especially to attend her courses. The demand is constant and its growing due to the excellent re-putation she has made in develo-ping unique methods of teaching to ensure a very good result op-timizing the time. For its inter-national demand Cakes Haute Couture also makes courses in English.

The most sophisticated cakes. Fantastic cakes,

perfect cupcakes and glamorous cookies.

COSMOPOLITAN

Supreme, exquisite and sophisticated pies. An ex-clusive box of sugar that

hides exquisite flavorsVOGUE

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CAKES HAUTE COUTURE


MARCELO AQUILIO| MAYA HANSEN

The courses are all very good and really professional, thanks to the great experience of Patricia, the course organization and the method of learning is amazing, wonderful work and good manage to make a real comprehensive training.

XIMENA - SUIZA

It’s amazing how much you learn and the ability to make an enjoya-ble class of Patricia is admirable! I love the fact she shares lots of her secrets with us.

JOAQUINA - HOLANDA

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All courses are very professio-nal, the teaching method is uni-que, you really learn everything you have to know in this world and all thanks to the generosity and professionalism of Patricia.

FILIPPA - PORTUGAL

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Patricia thank you very much for sharing with us your domain in this art, because it really is. However, as in other courses, the one of wedding cakes has been really helpful, I hope to continue enjoying your lessons!

“CRISTINA - BARCELONA

CAKES HAUTE COUTURE

[email protected]


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TOILE DE JOUY


Halloween

Halloween is a time of “tricks, treats and sweets.” On the night of October 31 ghosts, witches and fan-tastic creatures seem to be more active than ever. We have prepared a product that portrays this event and we have done it in the best way: push-up pops. Push-up pops have appeared out of nowhere and as days go by we hear of more frequently but, what are

they really? Push-up pops are a new concept of presenting

a cake or a cupcake. One of their parts is

a container that is attached to a slider system which can push the content and letting us eat the cake like a lollipop. Cu-

rious, isn’t it? It is the perfect way to

make desserts becau-se you make individua-

lized portable doses which also can decorate any

kind of tables for any occasion. We accompanied our push-up pops with toppers with di-fferent Halloween motifs which can be downloa-ded in www.littlebeehive.com.au. Want to see how we do the push-up pops?

Continue reading!


RECIPE

DELIA’S BAKERY™

HALLOWEEN

With the open end of the container of our push-up pop we cut circles of the cake we have made and we set them asi-de.

We proceed to elaborate our push-up pops by joining the base of the container with the slider attachment introducing it by the open end of the container.

It’s time to fill in the push-up pops. To do this, slip one of the cake disks previously prepared into the base of the container. Then we alternate a layer of buttercream or frosting with another disc of cake until we fill the entire container. Easy, right?

HALLOWEEN


DELIA’S BAKERY™ DELIA’S BAKERY™

DELIA’S BAKERY™

Halloween

We have made two types of push-up pops for our table to dress it for the occasion. Green and black are perfectly combined in our push-up pop of brownie and white chocolate frosting tinted with green food coloring gel from the Squires Kitchen brand. The fi-nal touch is given by a small candy coated with yellow chocolate. Moreover, the red-black combination is ob-tained via combining red velvet cake discs with white chocolate frosting. To keep the push-up pops easily, the kit comes with lids to help us not only with the conservation but also when transporting them. Push-

delia’s bakery

#DELIA’S_hALLOween

COMENT IT ON

up pops seek to establish themselves as the pastry la-test in fashion for the next month but you, what sweet

are you going to elaborate for Halloween?


DELIA’S BAKERY™

HALLOWEEN

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Considering all the ingredients that a cake must have, there is one that can never be lacking: hope. Flo-rentine Cupcakes was born with the aim of making everyone to fall in love with their cupcakes, which certainly has achieved. Among the streets of the Born district of Bar-celona, in 2010, opened its doors to the public this small but cozy pas-try introducing their creations and their bets by the perfect mix flavors.

PASSIONTheir passion for baking makes all their products especial and with the perfect flavor every time.

Their passion for innovation allows seasonal changes of their products to match every time of the year. The store is a faithful reproduction of their pro-ducts: perfect, nice and tastefully de-corated. If you want to know some of the secrets of Florentine Cupcakes & Cookies, continue reading and fall in love with them!


FLORENTINE CUPCAKES & COOKIES

Calders, 3 08003 Barcelona

www.florentinecupcakes.com



The “‘cupcake phenomenon” has spread throughout the world but has appea-red in Spain recently and undoubtedly has come to stay indefinitely. This type

of pastry comes from the United States, pioneers in the development of cakes covered with fon-dant, macaroons, decorated cookies with icing and sparkles or cupcakes with frostings of all kinds of flavors and colors. Ideal to surprise the most de-manding guests and accompany special occasions, Florentine Cupcakes & Cookies has been crea-ted with the aim of surprising all kind of public.

When Elisa Calcagno decided to start Florenti-ne Cupcakes & Cookies in 2009, little was known about this sector in Spain and she was one pioneer in selling these products online. To develop her project, Elisa, he thought about the relationship between the American and the English pastry and mixed them together. Furthermore, Elisa remem-bers spending great moments of his childhood with his brothers in her mother’s kitchen; “So Floren-tine arises from the desire to reinvent Grandma’s bakery not only through a handmade pathway but also with the sentimental value that is added in its colors, textures and smells.” For this reason and for the taste of all his creations, Florentine has posi-tioned itself to a referential point and has caught the eye of many specialists in the sector due to it has developed all their recipes reaching all kind of people, regardless of age, preferences and tastes.

PATRICIA GELABERT

XAVIER VIÑALS ; IRINA BAUTISTA| BARCELONA


“A whole sweet universe in Barcelona Florentine Cupcakes & Cookies


Too sweet to be good

Frostings covering the surfa-ce of the cupcakes often contain high amounts of sugar and but-ter. The combination of these two ingredients can be too sweet and cloying to many unaccusto-med palates to that kind of taste. Florentine is in favor to adapt the recipe for this coat and has redu-ced the sugar quantity and thus balance the sweetness: “the pu-blic here do not tolerate very su-gary products such as the typical American cupcakes.”

A cupcake for each sea-son

Our palate is very selective, and we do not like certain tastes throughout the year, as many re-cipes should be used just as the summer clothes for summer and other clothes during the winter and cooler seasons. In Florenti-ne Cupcakes & Cookies also fo-llow this kind of policy is that the more acidic flavor cupcakes that are made during the spring and summer months are not as accep-table as calorie flavors sold in au-tumn and the colder months.

ELISA CALCAGNO


But while we keep the pieces of clothing in the closet and we do not see them again until the season changes, there are always some pieces that you keep it to wear it on special occasions throughout the year because you love it. The same happens to Flo-rentine Cupcakes & Cookies, due to they can never stop making their acclaimed carrot cake and marshmallow cupcakes dipped in chocolate, apple and cinnamon cupcakes and the decorations in fondant paste.

Winter matches with the taste of salted caramel, spring with chocolate and strawberry, lime for the summer and autumn with apple, cinnamon and nuts.“

PATRICIA GELABERT


The carrot cake with oranges, nuts and spices creates a complexity of fla-vors much more interesting when com-

bined..

HELENA GÓMEZ

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Perfect presentation of each product, with vintage

and English touches

ADRIANA ROMERO

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Just have a spectacu-lar taste

LUÍS CUENCA

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mmm, delicious!SANDRA FRÍAS“

Yummy, the kids adore them!

LAURA PÉREZ

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Cupcake: The BeginningCupcakes. So sweet and delica-

te, right? Its elaborate decoration makes them difficult to eat due to they look so pretty. This elegant dessert came from the originali-ty and good taste of bakers and may be responsible of one of the happiest moments of the day. But, from where did these small kitchen wonders came from? What makes them so special? In Delia’s Bakery we ask these questions daily to find the secret ingredient of these char-ming protagonists of our article this month: Florentine Cupcakes & Cookies.

En la cocina. igual que las cos-tuIn the kitchen, as happens in other areas, habits and customs change. If we were on a usual Ame-rican cuisine we will probably use spoons and cups to elaborate all

kind of pastries. Because of these tools the cupcakes are named these way, due to they not require more than one cup of flour in its prepa-ration. In 1796, the cupcakes are first mentioned in the cookbook of the American pastry chef Amelia Simms, American Cookery. Since that moment until now, the cup-cake has evolved through years ha-ving converted itself into what we like to call a culinary fantasy.

On the sweet sideCada vez que nos ponemos de-

laEvery time we place ourselves in front of a cupcake’s recipe for the first time, lots of doubts strike into our heads and fears can let to make everything but a perfect cupcake. Many times we do have fear when decorating it because we think we are incapable of making those

After being at Florentine Cup-cakes & Cookies and having analyzed all their flavours we have made our choice. Delia’s choice: the apple and cinnamon cupcake to sweeten the coldest winter, blueberries and white chocolate cupcake for a rainy spring day, the lime cupcake for a hot summer af-ternoon accompanied with a cold tea and the chocolate cookie cup-cake for a sunny autumn day with a cappuccino.

Each cupcake evokes a sensation and aroused feelings to each of us that have made us fall in love with

them.

DELIA’S MAGAZINE

“perfect swirls we have seen many times on bakeries or we are just afraid when we use great amounts of sugar. The cupcakes are known for their distinctive flavor: sweet. When preparing a frosting or a buttercream we don’t really need to use large amounts of sugar to ob-tain an optimal outcome: the fact of adding more sugar won’t make it better to the taste. There are many alternatives to get a proper frosting without using sugar in excess. The cream cheese or sour cream and butter are a good alternative for our frostings and by using them properly sure we will stop hearing from people that our cupcakes are “too cloying”. Florentine Cupcakes & Cookies have found out a perfect solution to this problem and all their frostings are more than deli-cious.


Go and tr y the wide select ion of f lavors of fered Florentine Cupcakes & Cookies!

PATRICIA GELABERT


Florentine Cupcakes & Cookies elaborate personalized cakes to celebrate any kind of occasion !


PATRICIA GELABERT

PATRICIA GELABERT

PATRICIA GELABERT PATRICIA GELABERT


Moreover, you can find in their bakery a huge variety of useful cooking products


PATRICIA GELABERT

PATRICIA GELABERT

PATRICIA GELABERT



SweetAmbs

of my inspiration from items in antique stores and vintage shops”, says Amber Spiegel who also re-veals that one set of cookies found inspiration in a small porcelain tea

set she had as a child. Despi-te having im-proved some decorating te-chniques some of them always require more attention than

others. Amber Spiegel tells us that those decorations where you have to replicate a slogan or a logo of a company are the most difficult

ones, since these must represent a true copy of the slogan of the com-pany and therefore you have to work under more pressure as usua-lly which makes it more difficult.

Imagination and decoration

Attending many courses when you are a beginner in the world of cookie decorating is a piece of ad-vice of the founder of SweetAmbs we should not overlook. It’s in courses where you can learn the basic techniques for decorating our creations, from there everything is practice: “It may be frustrating in the beginning to get things right,

IRINA BAUTISTA | Nueva York Her unique style, grace and perseve-

rance have always been traveling com-panions of Amber Spiegel. After graduating from Ithaca College, where she finished Bache-lor of Science in Business Administration, Amber found a fork in the road that led her to change her place of emplo-yment. So she gave vent to what soon would be her true passion: baking. For a while she enrolled several pastry courses, including a program of The Culinary Institute of America in Hyde Park, New York, that was when she reali-zed she had found her place, she knew that baking was her real passion that wanted to do during all her live. In 2008 she won a prize in a competition

In 2008, Amber decorated her first set of cookies thanks to her mother, who convinced her to sell them, and she started a small per-sonal business through Etsy.com platform. Since then, her work has evolved te-chnically every day, but always holding the fla-me of her uni-que style. Many of us who won-der where the inspiration comes from and how all her original crea-tions have evolved from their ori-ginal look to the actual one. “I find

From learning to master a good decorative technique


organized by a recognized and presti-gious brand, Wilton, and then went to

work in said company. But it was not until April 2011 when Am-

ber decided to return to her home state of New York,

to continue fighting for her dream and turn the cookie-making business part time, SweetAmbs, in a full-time business. “It is often difficult to make a place in an area where there

is much competition” Amber Spiegel also

confesses in an exclu-sive interview for Delia’s

Magazine that: “The Internet is a great place to gather ideas,

but you have to be able to put your own special touch on your art in order to make it unique”.

“

SWEETAMBS

When I started decora-ting cookies in 2008 I reali-

zed I had found my place.

such as getting the correct icing consistency or using the right amount of pressure on a decorating bag, but just keep practicing and practicing”, says Amber Spiegel. During her period of initiation into the wonderful world of baking, she also had occasional difficulty in the beginning: “The thing that I had the most trouble with in the begin-

Some of her creations

Bridal Show at the Lazy Swan

These cookies were inspired by Marie Antoinette. She used Pinter-est to gather inspiration for colours and textures and sketched her de-sign on paper before decorating the cookies. Each cookie took about 10-15 minutes to decorate.

Spring HatsThe spring hat cookies were

meant as a Mother’s Day design, but they were popular for Easter, as well. She was introduced to the basket weave technique during her training at The Culinary Institute of America in Hyde Park. The tech-nique is simple, but it takes practi-ce to get the lines to be straight and evenly spaced.

Starting my business and being able to focus all my attention on decorating cookies has made me love it much more than I did when it was a

side job.

ning was getting my cookie recipe to be just right. It’s difficult to make a cookie that does not spread too much, but also stays soft. It’s taken me a few years of trial and error to achieve the recipe that I use now”, says. But once acquired the basic notions about cookie decorating is time to experiment and look for ideas in different places.

One of the books that inspired our hero when she was a beginner was Cakewalk by Margaret Braun, but explains that Martha Stewart’s Cookie Decorating is a good star-ting point due to it is full of tricks, techniques and good ideas.

Amber Spiegel teaches us that, although experience is not on our side, with a little patience and determination we can achieve amazing results. From simplici-ty to amazing results: she makes decorations using simple cookie decorating techniques but the re-sults are absolutely amazing and anyone who proposed can make them following her tutorials. No doubt we are left with a glimpse of the essence of SweetAmbs, which names the result of her dedication for years to achieve his dream.

AMBER SPIEGEL


“

“AMBER SPIEGEL

SWEETAMBS

TrayectoriaDelia’s Magazine: Why and how

did you start this project? What direction will take over the next years?

Sweet 180º: Desde que comen-zamos, a partSince we started, from the creation of the blog in 2010, everything has ari-sen naturally; ideas that become small challenges and we carried out some of them little by litt-le until we see all them materialized. Our product is the result of Ana’s ob-session with Cake Stands and our professional bac-kground as event organizers. For this reason we have in-vited many artists to work with us. The pastry line be-gan, like many businesses, becau-se we started hearing little of crea-tive pastry and suddenly we put

it seriously and see that there was a good chance to succeed. In the coming years we hope this project continues to grow and offer diffe-rent products, keeping learning and finding our place in the mar-

ket to settle down.

Vida profesionalDM: ¿Have you

always worked in the baking world? Where did your interest came from?

S180º: No, we are a museologist and an art historian, and had always worked in coordinating festi-vals, or in the produc-tion of works by con-temporary artists. But as life is not a straight way, a hobby erupted under the name of Sweet 180º. Actually

what we like is to make the two worlds coexist making events but now also with our sweet creations.

Diseño

DM: What story lies behind the masks that appear in your designs?

S180º: The designs are made by an illustrator who works with us for the porcelain stands, Nuria Marquès. The mask is an item she uses a lot in all of our designs and we liked it, because it gives an air of mystery, superhero, super cake!

Seguidores DM: : Are you a fan of any spe-

cial Cake Designer?S180º: We like many, we would

say Peggy Porschen to name one of them. But the truth is that in Spain we already have great pro-fessionals who increasingly are favoring spectacular projects as “Sucre i Vanilla” by Viviana Zer-neri.

DM: ¿Where do you seek inspi-ration for your pastry creations?

S180º: From everywhere, an-ything can become edible.

Visit their shop at:http://www.sweet180grados.com/tienda/es/

SWEET 180º


In this first issue of Delia’s Magazine we give special importance to people, bakeries or confectioner institutions that have been created be-lieving in their dreams and have made a great effort in order to achieve their dream. So we could not forget Sweet 180º, a great little project that sure it acquires worldwide importance. Moreover, we have talked with its creators and which have provided this sweet and charming interview.

FAQs

I have lots of cake molds ans pands but I want to know if there is just one type through which I could obtain a clean and perfect result, ¿have any advice?

PME molds are molds made from high quality aluminum to ensure a perfect bake. To prevent the dough from sticking during cooking, it is ad-visable to grease the pan with butter or with nonstick spray. The fact that it is just a one-piece mold with straight edges makes it ideal for cakes which will subsequently be covered with fondant or decorated with buttercream.

To start, we recommend using rolled fondant (what in England is called sugarpaste) because it is a very ma-lleable and easy to work with it. Once you gain practice, you can move to gumpaste (equivalent to what is called flower paste in England) that requires a little more patience but has the advantage of being able to stretch to a minimum thickness (which can not be achieved with fondant). The gumpaste, when dried adopts a texture re-sembling porcelain in hardness and therefore is used to make decorations which will not be eaten. In-between, we can find modeling chocolate, which can be stretched very well and once dry, despite being hard, you can eat it.

I am introducing myself into the Sugarcraft world and I would like to know what is the best mate-rial for floral decorations.

Is there any difference between the cream of tartar and cream stabilizers?

They are two totally different things. Cream of tartar (or potassium bitartrate) is used to stabilize the egg whi-tes in meringues preparations and increases the volume of the mixture significantly. Cream stabilizers are used stabilize whipping cream. None of the two elements is interchangeable with the other.

Can molasses be substituted by honey in a cookie recipe?

The molasses is obtained from the sugar cane and has a similar texture to honey but is more dense (because of its low water content). Its color is almost black and has a sweet taste with bitter points. In most recipes it can be substituted by honey considering that the taste can be modified. If we had no honey, it could be replaced with golden syrup or with dark corn syrup.


Leave your questions at Facebook/Delia’sBakery

This space is dedicated exclusively to our readers, who send us your questions through our mail adress deliamagazine.contact @ gmail.com. Each issue will answer some of the questions we receive, but the rest of them will be answered in a special space located in our blog that will be reviewed frequently. This space is a meeting point for everyone through which we can all learn more things each day.

Ten roses for herTUTORIAL FROM DELIA’S BAKERY

No need to wait for spring to have roses at home. These small pieces of art made from gum paste can be used both to decorate a cake or our home, the only thing you need is imagination. In Delia’s Bakery we are designing a new concept of creative and original cakes. In this tutorial, we will focus on modelling gum paste also known as flower paste, characterized by its modelling simplicity. Gum paste modelling opens us the door to a new world of decorating possibilities.

INGREDIENTES TOOLS

TUTORIAL

·Gum Paste·Potato Starch

·Water

·PME rose cutter·Dogbone tool

·Toothpick or a wire ·Teaspoons

1. Make an oval with gum pas-te and let it dry. To work best, it is advisable to work with the oval attached to a toothpick or to a wire. Always bearing in mind that the use of wires is advisable if you want to join it after to a dummie or to a structure that will not be eaten la-ter.

2. Before molding the different petals, the gum paste has been cut with PME rose cutters and the ed-ges have been curved with a dog-bone tool. To prevent the gum pas-te to stick to our hands or to our tools, you must dust the gum paste with potato starch which will give a special shine to our petals once dried.

3. Cut 3 petals with a cutter which has a larger size than the oval. To paste the petals, use water as glue. Use one of them to wrap the oval and the other two to wrap the first. The two last ones are added one overlapping the other, before the whole petal is glued, leave a free edge to insert the other one. With the help of a toothpick or by hand shape petals. Allow to dry.

38 | DELIA’S MAGAZINE DEL

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TUTORIAL

TAKE NOTE

4. Add 4 more petals with the overlapping technique around the two ones we have shaping the edges with the hands.

5. Add 6 re petals with the abo-ve procedure. Allow to dry. At this stage, our rose can be considered finished or we can keep adding the next type of petals. We use the term “hand petals” to refer to these pe-tals whose edges are shaped using our hands.

6. Peak petals. After using the dogbone tool and using a tothpick, we curve the edges of the petal as shown in the pictures. Repeat this step for a total of six petals. Once done, flip the petals and use the dogbone tool and press from the straight edge to the larger one. Gra-dually add to the rose petals one by one curving them a little bit when sticking them to the rose. You can add one crown of petals in peak or, if you want a more open rose, add up to 2 crowns of peak petals letting it dry before adding the se-cond round.

7. For the last crown of petals used a third technique. For this we need as many spoons as petals we have to do, seven in our case.

8. We mold the petal with the dogbone tool and we leave them over teaspoons so that the width edge of the petal protrudes from the spoon. Then, with the index finger and the thumb we can bend it and add before too stiff. Let it dry.


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TEN ROSES FOR HER

TIP for success

TEN ROSES FOR HER


For more realistic floral results, it is always advised to work with gum paste. The color of the rose will be closely linked to the cap-sule we use for cupcakes or to the frosting or buttercream we have used.

TIP for success

In Delia’s Bakery were prepa-red bouquets of roses made from purple fondant from the Regali-ce brand. The biggest roses have a total of sixteen petals, an ideal number to give roses an open and stately look. The other roses are made with a total of ten petal rose and look little and more dis-crete closed but equally beauti-ful. The purpose of these roses is to decorate cupcakes so the size is limited to the diameter of our cupcake. For those who do not like the fondant, chocolate plas-tique can be used to make this roses, yielding a result similar to the one we obtain by using fon-dant and will taste like chocolate.


TEN ROSES FOR HER

PrimroseBakery

Chocolate sponge


“Delicious, pretty and affordable” - so described Primrose Bakery which opens its doors exclusively to Delia’s Magazine to share with us all the secrets that make it stand out in London. Primrose Bakery opened the first store in London in 2004 and so far from then has charmed thousands of people with their cupcakes and Layer Cakes. Because of the possibilities offered by the American pastry they decided to transport the phenomenon that was sweeping other continents to England. According to Martha Swift, cofounder of Primrose Bakery, they had one single goal: “to create cupcakes that have a good taste and impeccable presentation.”

IRINA BAUTISTA | LONDRES

Delia’s Magazine: Where does the name of Primerose Bakery come from?

Primrose Bakery: Primrose co-mes from the colour primrose yellow and also the fact that we began our business in primrose hill in North London. Today they have opened a second store in Co-vent Garden, also in London..

DM: What is your vision of this type of pastry??

PB: The new phenomenon of cup-cakes has caused a sensation in many cuisines and pastries which have adopted these recipes to their most exclusive desserts, but to the rest of the world cupcakes and fondant cakes, are very exploited products.

DM: When you decide to create a new product for Primrose Bakery, do you follow a special process?

PB: Yes, we test the recipe and

then the staff and chefs all try it and give their feedback. Then we might try seling a small amount of them and see how they are received.

DM: Do you change up the but-tercreams to match the seasons?

PB: Yes, we change the flavours of some of our cupcakes depending on which fruit is in season and the time of the year. Eg, we make straw-berry and raspberry cupcakes in the summer months, and ginger cup-cakes in the autumn and christmas.

DM: The income of flavours is astonishing nowadays. Do you consider that exist some rules

that must be followed

“ Vainilla and chocolate will always be the

most popular.

when deciding the flavour? PB: It is possible to try many

many different flavours of cup-cakes – most work and some don’t.

DM: Frostings and icings are cha-racterized by their sweetness and some people can not stand it. Are there any tricks to avoid the amou-nt of sugar or butter in that kind of creams?

From delicacy to delight Interview with Martha Swift, cofunder of the Primrose Bakery

INTERVIEW

Strawberry Layer Cake


PB: Not really – something like a cream cheese icing that we use on our carrot cupcakes is less sweet. But buttercream icing is sweet.

DM: How is it working in a pastry shop daily?

PB: The pastry is always an art to us as it gives us the satisfac-tion that the kitchen is transmit-ted to our customers every time they buy a product from our store.

. ***

For those of you who feel devo-tion to baking, do not hesitate to vi-sit Primrose Bakery in London and do not forget that you can buy all their books, where you will find the secrets of their best recipes.

Tienda Primrose Bakery. Primrose Hill: 69 Gloucester Avenue

Cover from the book by Martha Swift and Lisa Thomas The Primrose Bakery Book

PRIMROSE BAKERY

Strawberry Layer Cake


DM: Uno de los principales proble-mas que suelen tener los buttercreams es su elevado contenido en azúcar y mucha gente no tolera este inten-so sabor. ¿Existe alguna alternativa para las personas poco azucareras?

PB: Por norma general los but-tercreams hechos con azúcar con-llevan el riesgo de ser excesivamen-te dulces para algunos paladares, pero siempre podemos optar por el buttercream de crema de queso.

DM: ¿Cómo vivís el día a día de vuestra profesión?

PB: La repostería es siempre un arte para nosotros, ya que la sa-tisfacción que nos proporciona la cocina se transmite a nuestros clientes cada vez que compran un producto de nuestra tienda.

***Para todos aquellos que sin-

táis devoción por la reposte-ría, no dudéis en visitar Pri-mrose Bakery en Londres y no

olvidéis que podéis adquirir todos sus libros donde encontraréis los secretos de sus mejores recetas.

Tienda Primrose Bakery. Primrose Hill: 69 Gloucester Avenue

Portada del libro The Primrose Bakery Book

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